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Malloreddos is in the native name of Sardinian dumplings, which are a format of durum wheat semola paste, typical of Sardinian cuisine. They have a shell shape and the external streaks of this pasta allow it to better retain the condiment with which they are seasoned. It is a very versatile pasta because it lends itself to being seasoned with a multiplicity of condiments ranging from fish-based to meat-based ones and is also excellent simply with a drizzle of extra virgin olive oil accompanied by pecorino cheese. One of the typical recipes is that of malloreddos alla campidanese which involves the preparation of a sausage sauce MALOREDDOS ALLA CAMPIDANESE Ingredients for 4 people: • Gm 400 Malloreddos Kiroza • Gm 30 Extra virgin olive oil • Gm 300 fresh sausage • Gm 50 onion • Gm 300 peeled tomatoes • Rooms j.e. • Mint j.e. • Pepper j.e. • fennel seeds j.e. • Sardinian pecorino j.e. • ml 50 white wine • Difficulty: easy • Preparation : 20 minutes • Cooking time: 5 minutes • Cost: low Preparation 1. Put on the fire a pan with the extra virgin olive oil and sauté the finely chopped onion letting it wither slowly. 2. Meanwhile peel the sausage, crumble it and add them to the sauté. 3. Wet the sausage with white wine and let it fade. Put ,if you like fennel seeds and add the peeled tomatoes previously blended, mix well and let cook for about an hour, adjust salt and pepper. 4. In a pot bring the water to a boil and salt it. Drop the Kiroza Malloreddos and turn around with a ladle. Let cook for about 5 minutes and drain. 5. Add the sausage sauce and season with a generous handful of pecorino cheese and if you like a few leaves of fresh mint
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